Pumpkin Banana Nut Muffins

For once, we Seattleites are just so relieved that the rain and cooler weather has arrived! Our homes don’t come with AC for a reason! While I was happy to wear a sundress at the end of April, I’m pretty over it now. Boots and Patagonia jacket ready. But more seriously, this heat has been particularly scary for many areas of the PNW with the raging wildfires. As my beau and I are planning our wedding in the Methow Valley next spring, we are more personally grateful for the storms and rainy weather this weekend. Now it is time for the Northwesterners to truly dance in the rain, so that places like the North Cascades stay as beautiful as ever!To truly celebrate this turn of seasons, I decided it was only appropriate to cook up a batch up something pumpkin – the best of fall. I considered a baked good that is acceptable as breakfast, snack, or dessert and immediately thought – muffin! Just sweet enough for it to be a treat but healthy enough for morning breakfast with coffee. Not only is this vegan muffin made of vegetables (well just pumpkin) but also fruit (apple, banana, coconut), nuts, and whole (gluten-free) grains. A celebratory muffin for sure.

The ingredient list may seem overwhelming, but they are super easy to make. Only one bowl needed! This one is dedicated to one of my favorite blogs, Minimalist Baker, who inspires me to simplify recipes while never losing the delicious factor. Their recipes for baked goods are always perfect, and I can only hope mine are as tasty! I think this one comes close at least 🙂 Hope you enjoy too! Ingredients:

• 1 ripe banana
• 1/4 cup maple syrup
• 1/4 cup coconut oil
• 1/3 cup unsweetened applesauce
• 1/2 cup unsweetened almond milk
• 1 cup pumpkin purée 
• 1/2 tsp vanilla
• 1/2 cup brown sugar
• 1/2 tsp sea salt
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 2/3 cup gluten free rolled oats
• 1/2 cup finely chopped walnuts
• 1 cup gluten free flour blend
• 1/4 cup coarsely chopped walnuts for topping
• 1/4 cup chocolate chips for topping

Directions:

1. Preheat oven to 375 degrees.
2. Line muffin tins (or grease). 
3. Mash the banana and then add the wet ingredients, through vanilla, and whisk to combine. 
4. Add dry ingredients: brown sugar through gluten free flour, and stir well to combine, getting rid of and clumps. 
5. Divide the batter evenly among the 12 muffin tins.
6. Top with chopped walnuts and chocolate chips.
7. Bake for about 30 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. 
8. Let muffins cool in tins for about 15 minutes, then remove and transfer to wire racks.
9. Store in airtight container and enjoy warm or cooled!